Basic Potpie Recipe

Directions

1. 1
   * Note: You can substitute 1/2 c. cream and 2 c. stock, if you like.
2. 2
   Heat the oil and butter in a large skillet, set over moderate heat till warm.
3. 3
   Add in the onion, carrot, garlic, salt, and pepper and cook the mix, stirring occasionally, for 3 min, or possibly till softened.
4. 4
   Add in the mushrooms and cook, stirring occasionally, for 5 min.
5. 5
   Add in the wine and reduce 1 minute.
6. 6
   Add in the broth, thyme, and rosemary, and simmer, covered, 10 min.
7. 7
   Meanwhile combine cornstarch/arrowroot with the liquid.
8. 8
   Add in to simmering mix and stir till thickened.
9. 9
   Off the heat, mix in the meat/chicken, peas, corn, and parsley.
10. 10
    Correct seasoning, adding more salt and pepper, to taste.
11. 11
    Let cold.
12. 12
    Filling can be made one day ahead, covered and chilled.
13. 13
    Divide the mix between 5 (1 1/2-c.) individual baking dishes.
14. 14
    Preheat the oven to 375 degrees.
15. 15
    On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds.
16. 16
    Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or possibly the pastry won't puff.
17. 17
    Invert the rounds onto the baking dishes, pressing edges onto rims to secure.
18. 18
    Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
19. 19
    Arrange baking dishes on a baking sheet and bake for 20 to 25 min, or possibly till pastry is puffed and golden brown and filling is bubbling.
20. 20
    Serve with mixed baby greens salad with red and yellow pear tomatoes.
21. 21
    This recipe yields 4 to 5 servings.